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Fast and tasty
Thin pancakes on sour cream

Thin Sour Cream Pancakes

This recipe works for both thin and thick pancakes. Serve them with sour cream or all kinds of fruit and berry jams, as well as chocolate spread or sweetened condensed milk. They're also great for filling and rolling up.

Maria

Recipe author

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Composition / ingredients

Servings:

Flour

200

Sour cream (10-20%)

300

Eggs (large)

Salt (a pinch)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 8 g

Fats 28 % 12 g

Carbohydrates 53 % 23 g

235 kcal

GI: 9 / 0 / 91

Cooking method

Cooking time: 30 min

Step 1:

Get your ingredients ready. For fluffy sour cream pancakes you'll need sour cream (10–20% fat), flour, large eggs, and salt.
Step 2:

Separate the yolks from the whites.
Step 3:

Combine the yolks with the sour cream and beat with a mixer until fluffy.
Step 4:

The mixture should double in volume, with bubbles forming on the surface.
Step 5:

Sift the flour and add it to the yolk–sour cream mixture in batches, stirring thoroughly each time to keep lumps from forming. Add the flour a little at a time and watch the consistency — it should be like medium-thick sour cream. You may need a bit more or less flour.
Step 6:

In a separate bowl, whip the egg whites with the salt into a fluffy foam.
Step 7:

Gently fold the whipped whites into the batter.
Step 8:

Mix everything together. You should have a smooth batter of medium thickness. If it's too thick, thin it with milk or cooled boiled water to the consistency you want. I wanted thin pancakes, so I thinned mine with milk.
Step 9:

Cook the pancakes in a well-heated pan on both sides until golden. Stack the finished pancakes one on top of another, brushing each with melted butter if you like. Enjoy!

My family loved these pancakes best of all. They came out fluffy, thin, and just a little sweet. I've made plenty of pancakes over the years, all from different recipes — lacy egg-yolk pancakes, beer pancakes, holey pancakes on soured milk, beet-juice pancakes, and more. The thickness depends on the consistency of the batter. In ancient pre-Christian Rus, pancakes were originally made to commemorate the dead. Later they became the centerpiece of Maslenitsa (the holiday that marks the send-off of winter) and were likely symbols of the sun and the god Yarilo — no surprise, since the shape and color of a pancake really do resemble the sun. During Maslenitsa week it's traditional to eat a great many pancakes; in the old days street vendors sold them from trays and taverns cooked them too. Worth noting: in the Russian tradition pancakes are eaten by hand, without knife and fork.